Chili Chicken Tacos with Pickled Vegies & Salsa

1 pound chicken, boneless skinless any parts

2 teaspoons chili powder

½ teaspoon salt

2 tablespoons olive oil

Corn tortillas softened in oil, or crispy tortilla shells

Sprinkle chicken with chili powder and salt and cook in the olive oil. Tear the meat off of bone and serve as a filling for the tacos.

 

Relish

¼ cup carrots, cut into strips

¼ cup daikon radish, cut the same as carrots

1 cup water (slightly warm enough to dissolve the salt and sugar)

1 tablespoon sugar

1 tablespoon salt

2 tablespoons rice vinegar

 

Mix together and let marinate for several hours.

 

Tomato Salsa

1 cup chopped tomatoes

¼ cup chopped onions

1 clove minced garlic

1 minced jalapeno chili

2 tablespoons vinegar

¼ cup minced cilantro

½ teaspoon cumin

½ teaspoon salt

Mix all ingredients together and let sit for 2 to 4 hours.

 

Serve chicken with tortillas and pickled vegetables and tomato salsa.

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